Sides
12 posts
Mahshi kromb- juicy, herbaceous Egyptian cabbage rolls. Tender cabbage leaves, stuffed with parsley, cilantro and dill-laced tomato rice, each roll an umami bomb that will keep you going back for more.
This smoky, tangy baba ghanouj hits all the right notes with fire-roasted eggplants, silky smooth tahini, and a hint of tart and sweet pomegranate molasses.
These apricot habanero chicken wings are fruity, fiery, sticky and delicious. A traditional Middle Eastern apricot paste called qamar al-din forms their sweet and fragrant base. Laced with fruity, hot habaneros and a few spices, these wings are the perfect balance of spicy and sweet.
This hawawshi is a quick and delicious Egyptian meal of pita bread stuffed with seasoned meat and onions, then baked to crispy perfection.
Literally meaning ‘green noodles’ in Spanish, tallarines verdes is an herbaceous, creamy and delicious Peruvian pasta dish. Made with two parts spinach to one part basil, along with the addition of queso fresco and evaporated milk that make it silky and smooth, its the highly nutritious pasta dish you need to add to your rotation!
These tostones de pana (breadfruit) are crispy on the outside, with a light and fluffy interior, and mildly sweet and nutty flavor. They make the perfect snack or side dish. A few weeks back, my family took a trip to the beautiful island of Puerto Rico, where my husband’s family is from. It was the Read more
Warak enab- juicy, tangy, herby, packages of goodness, these meat and rice stuffed grape leaves are a show stopping family favourite.
Egyptian rice with vermicelli noodles, known as roz bil shareya, is a staple dish that pairs well with various meals. Typically made from short or medium grain rice, the dish involves toasting vermicelli and rice in oil before adding water. The cooking method relies on visual water measurement for optimal texture.
I had picked up some beautiful baby eggplants at a South Asian market in Queens over the weekend. I really wanted to make maqdous, Levantine baby eggplants stuffed with walnuts, garlic and pomegranate arrils preserved in olive oil. But man I was feeling lazy. The kids haven’t been letting me sleep. My dishwasher is broken Read more
Egyptian salata baladi is fresh, crunchy and has a wonderful acidic bite. It pairs perfectly with pretty much any Middle Eastern meal.
Hummus as its meant to be. Smooth, creamy, warm, tahina-y, lemony, actually made of chickpeas. Topped with spiced lamb and it’s drippings and scooped up with warm pita: heaven.
We eat a lot of Latin food around here. We live in a predominantly Latin neighbourhood in Upper Manhattan, and my husband is Puerto Rican, and therefore so are my kids. I cook them a ton of Egyptian food to connect them to the culture my parents passed to me, in large part through food Read more
